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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love chicken and am constantly in search of a way to make it different and special. It is my belief that this dish is how I won my way into the heart of the man of my dreams! It’s not always easy to make a main dish just for 2… but this one is a snap! Your butcher or deli person can butterfly the chicken breasts for you. You can also use boneless thighs. Ingredients:
4 toothpicks |
4 large boneless chicken breasts, butterflied and pounded |
1/4 cup finely chopped fresh baby spinach, plus |
6 leaves fresh baby spinach, set aside whole |
1/2 cup part-skim ricotta cheese |
1/4 cup shredded fontinella cheese (sharp italian table cheese) |
1 1/2 teaspoons crushed garlic |
1 egg, beaten |
1/2 cup milk |
1 1/2 cups seasoned bread crumbs |
Directions:
1. -Preheat oven to 400.
2. -Lay the butterflied chicken breasts out flat and cover with reserved whole spinach leaves.
3. -In a mixing bowl combine chopped spinach, ricotta cheese, Fontinella Cheese and garlic.
4. -Spoon mixture into the center of the chicken breasts.
5. -Fold chicken over the cheese mixture and secure with toothpicks, almost like sewing.
6. -In a shallow dish or pie plate beat the 2 eggs and add milk. In another dish, pour the breadcrumbs.
7. -Dredge the chicken first in the egg mixture to coat it and then completely cover in breadcrumbs.
8. -Place in oven safe dish and bake for 20 minutes.
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